Seaweed Salad

Servings: 4

Cook time: 15 minutes

Ingredients

• 2 ounces dried assorted seaweeds or wakame (such as Eden Foods brand)
• ¼ cup scallions
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• ½ tablespoon sesame oil
• Pinch of cayenne pepper
• 1 tablespoon sesame seeds

Directions

In a large bowl, rinse and soak the seaweed in enough water to cover 10 times its volume. After about 5 minutes (it should be tender), drain to remove excess water.

While the seaweed is soaking, make the dressing. Combine the scallions and remaining ingredients in a small bowl and stir well.

Sort through the seaweed to make sure there aren’t any hard parts and cut it if it’s excessively long (kitchen shears are useful for this task). Pour in the dressing and toss well to combine.

From the book Methylation Diet and Lifestyle: Whole Being Support for Healthy Methylation and Epigenetic Expression by Kara Fitzgerald, ND, and Romilly Hodges, MS, CNS. Available as an ebook at www.drkarafitzgerald.com.

Check out other Kara Fitzgerald / Romilly Hodges recipes:

Whole Beet Salad with Cashew Dressing

Pâté with Cucumber “Chips”

Lamb Curry

Cauliflower Baked Eggs

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Published in the Price-Pottenger Journal of Health and Healing
Summer 2018 | Volume 42, Number 2
Copyright © 2018 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide